Marry Me Shrimp Pasta Recipe

Introduction

Marry Me Shrimp Pasta is a creamy, flavorful dish that combines tender shrimp with sun-dried tomatoes and a rich, cheesy sauce. It’s a perfect meal for a cozy night in or a special dinner that feels indulgent yet easy to make.

Ingredients

• 1 cup drained sun-dried tomatoes packed in oil, sliced, plus 4 Tbsp. tomato oil, divided
• 1 lb. large shrimp, peeled, deveined, tails removed
• Kosher salt
• Freshly ground black pepper
• 16 oz. rigatoni or penne
• 4 garlic cloves, finely chopped
• 2 tbsp. tomato paste
• 1/4 tsp. crushed red pepper flakes
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp. Italian seasoning
• 1 (5-oz.) package baby spinach
• 1 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving
• Torn fresh basil leaves, for serving

Instructions

1. Step 1: In a large heavy skillet over medium-high heat, heat 2 tablespoons of the tomato oil. Season the shrimp with salt and black pepper. Cook, stirring occasionally, until the shrimp turn pink and opaque, about 3 minutes. Transfer the shrimp to a plate or bowl and set aside.
2. Step 2: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
3. Step 3: In the same skillet over medium heat, add the remaining 2 tablespoons of tomato oil. Stir in the garlic, tomato paste, and crushed red pepper flakes. Cook, stirring, until the tomato paste deepens in color, about 1 minute.
4. Step 4: Add the sliced sun-dried tomatoes, chicken broth, heavy cream, and Italian seasoning to the skillet. Bring to a simmer, scraping up any browned bits from the pan. Cook, stirring occasionally, until the sauce slightly reduces, about 5 minutes.
5. Step 5: Add the baby spinach and cook, stirring, until wilted, about 1 to 2 minutes.
6. Step 6: Return the cooked pasta and shrimp to the skillet. Stir in the Parmesan cheese and cook until the pasta is well coated and the sauce is glossy. Season with salt and black pepper to taste. Remove the skillet from heat, cover, and let it sit for 2 to 3 minutes.
7. Step 7: Stir the pasta once more to coat evenly. Divide the pasta and shrimp among bowls. Garnish with torn basil leaves and additional Parmesan cheese before serving.

Tips & Variations

• Use fresh spinach for a lighter texture or substitute with kale for a heartier green.
• Add a splash of white wine along with the broth for extra depth of flavor.
• For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
• Swap rigatoni or penne for fettuccine or linguine to vary the pasta shape and experience.
• For a dairy-free version, use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce. Avoid microwaving as it can make the sauce separate. For best texture, stir frequently while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely and pat dry before cooking to ensure they brown nicely and the texture stays firm.

Is it possible to make this pasta vegetarian?

Absolutely. Simply omit the shrimp and add extra vegetables like mushrooms, zucchini, or artichokes. You may also want to increase the spinach or add beans for protein.

Marry Me Shrimp Pasta Recipe

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★★★★★

4.7 from 74 reviews

Marry Me Shrimp Pasta is a creamy, flavorful skillet dish featuring tender shrimp, sun-dried tomatoes, and spinach tossed with rigatoni in a rich Parmesan-infused sauce. This comforting Italian-inspired recipe is perfect for a weeknight dinner or special occasion, delivering a luscious, slightly spicy sauce with fresh basil garnish.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Seafood

• 1 lb. large shrimp, peeled, deveined, tails removed

Produce

• 1 cup drained sun-dried tomatoes packed in oil, sliced
• 4 garlic cloves, finely chopped
• 1 (5-oz.) package baby spinach
• Torn fresh basil leaves, for serving

Pantry

• 4 Tbsp. tomato oil, divided (from sun-dried tomato jar)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 16 oz. rigatoni or penne pasta
• 2 Tbsp. tomato paste
• 1/4 tsp. crushed red pepper flakes
• 2 cups low-sodium chicken broth
• 1 tsp. Italian seasoning

Dairy

• 1 cup heavy cream
• 1 oz. Parmesan, finely grated (about 1/2 cup), plus more for serving

Instructions

1. Cook the shrimp: Heat 2 tablespoons of the tomato oil in a large heavy skillet over medium-high heat. Season the shrimp with kosher salt and freshly ground black pepper. Cook the shrimp, stirring occasionally, until they turn pink and opaque, about 3 minutes. Transfer the cooked shrimp to a plate or bowl and set aside.
2. Prepare the pasta: While the shrimp cooks, bring a large pot of salted water to a boil. Add the rigatoni or penne and cook according to package directions until al dente, stirring occasionally to prevent sticking. Drain the pasta and set aside.
3. Create the sauce base: Using the same skillet, reduce heat to medium. Add the remaining 2 tablespoons of tomato oil, then sauté the finely chopped garlic, tomato paste, and crushed red pepper flakes, stirring constantly until the tomato paste deepens in color and becomes fragrant, about 1 minute.
4. Add liquids and seasonings: Stir in the sliced sun-dried tomatoes, chicken broth, heavy cream, and Italian seasoning. Bring the mixture to a gentle simmer, scraping up any browned bits from the skillet bottom. Allow the sauce to cook and slightly reduce, stirring occasionally, for about 5 minutes.
5. Incorporate spinach: Add the baby spinach to the sauce and cook, stirring frequently, until the spinach is wilted, about 1 to 2 minutes.
6. Toss pasta and shrimp in sauce: Add the cooked pasta, reserved shrimp, and grated Parmesan to the skillet. Stir thoroughly to coat the pasta evenly with the glossy sauce. Season with additional salt and black pepper to taste.
7. Rest to meld flavors: Remove the skillet from the heat, cover it, and let the pasta sit undisturbed for 2 to 3 minutes to allow flavors to meld and the sauce to thicken slightly. Give the pasta a final stir to ensure everything is well coated.
8. Serve: Divide the shrimp pasta among serving bowls. Garnish each portion with torn fresh basil leaves and a sprinkle of extra Parmesan cheese. Serve immediately and enjoy.

Notes

• Use large shrimp for best texture and presentation.
• Sun-dried tomatoes packed in oil add richness; reserve the oil for cooking.
• If gluten-free pasta is preferred, substitute accordingly.
• Adjust crushed red pepper flakes to control the heat level of the sauce.
• Letting the pasta rest in the sauce helps thicken the sauce and infuse flavors.
• Fresh basil garnish adds a bright, aromatic finish.

Keywords: shrimp pasta, creamy shrimp pasta, sun-dried tomato pasta, Italian pasta dish, quick dinner recipe